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United States Patent |
5,206,050
|
Jennings
|
April 27, 1993
|
Food analog and process for making the same
Abstract
Disclosed is a novel process for producing a cooked food analog from
soybeans. The process comprises obtaining soybean milk and adding a
coagulant to the soybean milk, preferably while the soybean milk is at a
temperature in the range of about 70.degree.-90.degree. C.
(158.degree.-194.degree. F.) to form a mixture of soybean curds and whey.
The mixture of curds and whey is broken to obtain curd differentiation.
The curds are then cooked, at a temperature and for a time effective to
form small pieces of curd. The supernatant liquid is separated from the
curds, and the curds are rapidly cooled. The present invention provides a
process for obtaining food analogs having a wide range of organoleptic
properties, from a scrambled egg analog, wherein the curds are soft and
relatively large, to a cooked meat analog, wherein the curds are harder
and relatively small.
Inventors:
|
Jennings; Richard A. (Santa Fe, NM)
|
Assignee:
|
Holscher; Rudolph (Santa Fe, NM)
|
Appl. No.:
|
649432 |
Filed:
|
February 1, 1991 |
Current U.S. Class: |
426/656; 426/104; 426/574; 426/634; 426/802 |
Intern'l Class: |
A23J 003/16 |
Field of Search: |
426/634,802,574,104,656
|
References Cited
U.S. Patent Documents
3852484 | Dec., 1974 | Cabot | 426/802.
|
3870808 | Mar., 1975 | Boyer et al. | 426/802.
|
3914443 | Oct., 1975 | Sakita et al. | 426/574.
|
4147811 | Apr., 1979 | Abe | 426/634.
|
4511588 | Apr., 1985 | Kudo et al. | 426/634.
|
4579749 | Apr., 1986 | Ishizuka et al. | 426/574.
|
4636398 | Jan., 1987 | Matsuura | 426/634.
|
4645681 | Feb., 1987 | Sugisawa et al. | 426/634.
|
4789556 | Dec., 1988 | Okonogi et al. | 426/573.
|
4818558 | Apr., 1989 | Hartman et al. | 426/634.
|
4943441 | Jul., 1990 | McCabe | 426/802.
|
Foreign Patent Documents |
0180548 | Sep., 1985 | JP | 426/802.
|
1293363 | Dec., 1986 | JP | 426/634.
|
2126947 | Jun., 1987 | JP | 426/634.
|
Primary Examiner: Golian; Joseph
Attorney, Agent or Firm: Tarolli, Sundheim & Covell
Claims
Having described the invention, the following is claimed:
1. A process for producing a cooked food analog from soybeans comprising
the steps of:
(a) obtaining a soybean milk;
(b) adding a coagulant to the soybean milk to form a mixture of curds and
whey;
(c) breaking the mixture of curds and whey to obtain curd differentiation;
(d) cooking the formed curds, while maintaining said curd differentiation,
at a temperature and for a time effective to harden the curds and form
small pieces of curd;
(e) separating the curds from the supernatant liquid; and
(f) rapidly cooling the curds.
2. The process of claim 1 wherein said cooking is carried out with the
curds in the whey.
3. The process o claim 2 wherein said cooking is carried out at a
temperature of at least 100.degree. C.
4. The process of claim 3 wherein the soybean milk is at a temperature in
the range of about 70.degree.-90.degree. C. when the coagulant is added to
the soybean milk.
5. The process of claim 4 wherein the cooking is carried out with agitation
to form small beads of curd.
6. The process of claim 5 wherein the curds are a meat analog and following
cooling are flavored in a marinade.
7. The process of claim 6 wherein said flavoring is carried out by vacuum
tumbling.
8. The process of claim 7 wherein said curds are pressed into the form of a
patty.
9. The process of claim 4 wherein the cooking is carried out without
agitation to form relatively large pieces of curd.
10. The process of claim 1 wherein said cooling is carried out by rinsing
the curds in cold water.
11. A process for producing a cooked food analog from soybean comprising
the steps of:
(a) obtaining a soybean milk;
(b) adding a coagulant to the soybean milk while the soybean milk is at a
temperature in the range of about 70.degree.-90.degree. C. to form a
mixture of curds and whey;
(c) breaking the mixture of curds and whey to obtain curd differentiation;
(d) cooking the formed curds while in the whey, and while maintaining said
curd differentiation, at a temperature of at least 100.degree. C. and for
a time in the range of about 0.5 to about 15 minutes to harden the curds
and form small pieces of curd;
(e) separating the curds from the whey; and
(f) rapidly cooling the curds.
12. The process of claim 11 wherein the cooling is carried out with
agitation and for a time in the range of about 8 to about 15 minutes
effective to form small beads of curds having a hardness of about 25-60 kg
as determined on an Instrom Universal Testing Machine, said curds being a
meat analog.
13. A process for producing a cooked food analog in the form of a patty
resembling a cooked ground meat patty, from soybeans, comprising the steps
of:
(a) obtaining a soybean milk;
(b) adding a coagulant to the soybean milk to form a mixture of curds and
whey;
(c) breaking the mixture of curds and whey to obtain curd differentiation;
(d) cooking the formed curds, while maintaining said curd differentiation,
at a temperature and for a time effective to harden the curds and form
small pieces of curd;
(e) separating the curds from the supernatant liquid;
(f) rapidly cooling the curds, said curds having a hardness of about 25-60
kg as determined on an Instrom Universal Testing Machine;
(g) mixing said curds with a binder; and
(h) forming said curds into a patty.
14. The process of claim 7 wherein said curds have a hardness of about
25-60 kg as determined on an Instrom Universal Testing Machine.
15. The process of claim 1 wherein a colorant is added to the soybean milk
prior to cooking.
16. The process of claim 1 wherein said curds are frozen.
17. The process of claim 11 wherein the cooking is carried out without
agitation for a time less than about one minute effective to form
relatively large pieces of curd having a hardness of about 1.5 to about 6
kg as determined on an Instrom Universal Testing Machine.
18. The process of claim 17 including the step of adding water soluble
colorants and/or flavorants to the soybean milk prior to cooking.
19. The process of claim 13 wherein said binder comprises hot pieces of
uncooled curds.
20. The process of claim 19 comprising the use of about 15%-20% uncooled
curds.
Description
BACKGROUND OF THE INVENTION
1. Technical Field
The present invention relates to a novel process for producing a cooked
food analog from soybeans, and to the food analog produced thereby. The
present invention is particularly applicable to the preparation of a
cooked animal protein analog, such as a ground meat analog or a scrambled
egg analog.
2. Description of the Prior Art
The production of tofu consists of two main steps; first, the preparation
of soymilk; and, second, the coagulation of the soymilk to form curds
which are then pressed to form tofu cakes.
U.S. Pat. No. 4,579,749 discloses a process for producing a ground meat
analog from tofu. The process comprises the steps of extracting soymilk
from soybeans, coagulating the soymilk to form curds and then pressing the
curds to form tofu cakes. The tofu cakes have a solids content in the
range of about 35%-50%. The tofu cakes are then shaped into a form like
ground meat, for instance in a meat chopper, and heat treated, for
instance in a steamer at 100.degree. C. for 10-20 minutes. The patent
indicates that the heat treated product has a hardness and chewiness
similar to the hardness and chewiness of ground meat. The patent states,
in column 3, lines 55, 56, that the "food produced by the method of the
invention is fundamentally a pressed tofu".
U.S. Pat. No. 4,645,681 discloses a process for preparing tofu which
comprises obtaining soybean milk, or an aqueous solution of isolated
soybean protein, coagulating the milk to form curds, adding additional
soybean milk to the curds, crushing the curds while in the presence of the
soybean milk, adding additional coagulant to the crushed mixture of curds
and soybean milk, and heating the same to further coagulate the mixture.
The heating is carried out at about 85.degree. C. for about 40 minutes in
a heat-resistant plastic container which is sealed. The product obtained
is described as having good texture and taste. The purpose of the process
is to mechanize the traditional tofu making process by eliminating labor
intensive and imprecise steps. The end product is intended to be as
similar as possible to traditional tofu. There is no cooking of curds.
U.S. Pat. No. 4,636,398 discloses a process for making retort packed tofu
which comprises soaking soybeans in water and leaching the soluble
saccharides from the soybeans, grinding the soybeans in water to form a
slurry, and then filtering the slurry to obtain soybean milk. The soybean
milk is adjusted to a pH of about 4.5 precipitating protein which is
separated from the milk, for instance by centrifuging. The milk is admixed
with a coagulant, such as delta-glucone lactone, and introduced into a
retort in which it is sealed and heated to effect both sterilization and
coagulation. This provides a retort packed tofu. As in U.S. Pat. No.
4,645,681, the patent describes a process for mechanizing the traditional
tofu making process. There is no cooking of the curds.
U.S. Pat. No. 4,789,556 discloses a process similar to that of U.S. Pat.
No. 4,636,398. A soybean protein isolate, having a coagulation ability of
at least 80, is added to soybean juice (soymilk). The soybean juice is
then homogenized and sterilized. A coagulant is added to the soybean juice
to form a mixture. This mixture is introduced into a container which is
sealed and heated to obtain a packaged, aseptic curd having a firmness of
at least 130, as measured by a curd tension meter. This process produces
what can best be described as a "hard kinugoshi" tofu. The curds are not
separated from the whey. There is no formation of distinct curds and no
cooking of curds.
U.S. Pat. No. 4,511,588 discloses a process in which a coagulant is added
to soybean milk. The pH of the soybean milk is adjusted to 6.5-7.5, and
the soybean milk is then poured into heated oil at 75.degree.-140.degree.
C. This produces a granular product having a surface coated with an oily
film.
SUMMARY OF THE INVENTION
The present invention resides in a novel process for producing a cooked
food analog from soybeans. The process comprises obtaining soybean milk,
and adding a coagulant to the soybean milk to form a mixture of soybean
curds and whey. The mixture of curds and whey is broken to obtain curd
differentiation. The curds are cooked at a temperature and for a time
effective to harden the curds and form small pieces of curd. The
supernatant liquid is then poured off from the curds, and the curds are
rapidly cooled.
Preferably, the cooking is performed with the curds in the whey.
Preferably, the soybean milk is at a temperature in the range of
70.degree.-85.degree. C. (158.degree.-185.degree. F.) when the coagulant
is added to the soybean milk, and the cooking is performed at a
temperature of at least about 100.degree. C. (212.degree. F.).
Preferably, the cooling is performed by rinsing the curds in cold water.
In one embodiment of the present invention, the cooled curds define,
without further processing, a useful end product. One such useful end
product is a scrambled egg analog. The curds are egg flavored and colored
during processing. The curd breaking and cooking steps are controlled to
obtain a relatively large, soft curd similar to a scrambled egg.
Another such useful end product is a ground meat analog. The curds are meat
flavored and colored during processing. The curd breaking and cooking
steps are controlled to obtain a small, relatively harder curd similar to
ground meat.
Alternatively, the curds may be further processed following cooling, for
end use. One such further processing comprises mixing the curds with a
binder and forming the curds into a patty, e.g., a meat analog patty.
In an embodiment of the present invention, the curds, either in discrete or
patty form, are frozen.
The present invention also resides in novel food analogs made from the
above processes.
DESCRIPTION OF PREFERRED EMBODIMENT
In the process of the present invention, soybean milk is used as a starting
material. The soybean milk can be prepared by conventional procedures. For
instance, whole soybeans, dehulled soybeans, or defatted soybeans can be
washed and soaked, for instance up to about 8-12 hours for hulled
soybeans, or 1-3 hours for dehulled soybeans. The soaking serves the
additional function of leaching soluble saccharides from the soybeans to
increase digestibility of the product. Preferably, the soaking is
performed at room temperature, for instance about 21.degree.-27.degree. C.
(70.degree. to 80.degree. F.), and at a pH of about 6.
After soaking, the soybeans are washed with water and drained. They are
then ground or crushed in the presence of water. A typical grinding or
crushing apparatus is a BMI hammermill with screen sizes from 0.020-0.050
inch. The amount of water present during the grinding or crushing step is
preferably about 2 to about 6 times the weight of the soybeans. The
grinding or crushing can be carried out at room temperature, but
preferably is carried out in water heated to about 80.degree. to
95.degree. C. (176.degree.-203.degree. F.). The higher temperature helps
deactivate lipoxidase during the grinding or crushing step.
The grinding or crushing step yields a slurry of soybean meal having a
ratio of water to soybeans of about 10:1 by weight. The slurry is then
cooked at 100.degree.-110.degree. C. (212.degree.-230.degree. F.) for
about 2 to 6 minutes. Cooking is carried out in a steam kettle, heat
exchanger, steam injected cooker having pressure capacity, or other
suitable cooker. A defoamer can be added to the slurry during the cooking
step. The cooking step should be performed soon after grinding or
crushing, preferably less than 15 minutes. After cooking, the slurry is
filtered to yield soybean milk. Filtering can be performed in a roller
extractor or hydraulic press.
The soybean milk is then colored if desired with a GRAS water soluble food
coloring. A list of typical colorants is listed below:
Williamson #602 Powdered Caramel Color 1000 ppm Turmeric Frontier
Seasonings #202
Kalsec #21-380-140-01 Vegetone extra yellow
Kalsec #12-100-24 Turmeric in glycerine
Kalsec #859301 Anatto in Glycerine
Water soluble flavorants can also be added to the soybean milk at this
point.
The soybean milk is normally at about 70.degree. to about 90.degree. C.
(158.degree.-194.degree. F.) at this point, and is then coagulated
(curded) by adding a coagulant to the milk. Seventy (70.degree.) to
90.degree. C. (158.degree.-194.degree. F.) is a preferred range. Below
about 50.degree. C. (122.degree. F.), the forming of curds does not take
place. Above about 95.degree. C. (203.degree. F.), the curds are too soft.
The soybean milk can be heated if necessary so that it is within the above
ranges. The soybean milk has a pH of about 5.9-6.3. No pH adjustment is
required. A number of well known coagulants can be used. A preferred
coagulant is calcium sulfate. Other divalent metal salts can be used such
as calcium chloride, magnesium chloride, and magnesium sulfate. Another
suitable coagulant is a delta-gluconic lactone (referred to as G.D.L.).
In the present invention, the curding can be performed in any conventional
heating vessel. One suitable such vessel is a Groen steam jacketed kettle
with a single motion mixer. The amount of coagulant is a coagulating
amount. Generally, the amount is about 2%-3% based on the weight of the
beans initially employed in the process, or about 0.15%-0.35% based on the
weight of the soybean milk. The coagulation step produces a slurry of
curds and whey, in which the curds comprise approximately 10% to about 25%
by weight of the slurry. The slurry is somewhat in the form of a watery
custard of coagulated protein dispersed in the whey. The whey is the
continuous phase of the slurry.
In accordance with conventional practice, the curds would then be separated
from the whey, at this point, for instance by removing supernatant liquid
followed by pressing the curds in a filter press, for instance at about
0.05 to about 0.2 psi for about 15-20 minutes. This would form the tofu
into a solid, relatively homogeneous block. It would then be cut into a
desired shape, cooled in water, e.g., 5.degree. C. for about 60-90
minutes, and then packaged and refrigerated, for instance at about
2.degree.-4.degree. C. Alternatively, the tofu could be packaged and
pasteurized in the package by heating at about 71.degree. C. (160.degree.
F.) for about one hour. Also, the tofu could be vacuum packed.
In accordance with the present invention, the mixture of curds and whey,
following coagulation, is broken, for instance by running the single
motion mixer, to break up the custard into pieces of curd and achieve a
heterogeneity in the slurry of differentiated curds in the whey. The
amount of mixing required is small. Only about 10 to 60 seconds of
operation of the mixer is needed. This is a gentle mixing, only that
necessary to break the curds and to achieve a uniform dispersion of
separated curds in the whey. Breaking the curds can be carried out with a
paddle. The size of the curds, in the curd largest dimension, may be about
two inches.
At this point the curds are then subjected to cooking. Cooking causes the
protein in the curds to denature. The curds shrink, toughen and become
water insoluble. The cooking thus forms small pieces of curd. Cooking is
performed at boiling temperature of at least about 100.degree. C.
(212.degree. F.), and atmospheric pressure. The cooking preferably is
carried out in the curding vessel. The vessel can have pressure capacity,
so that the cooking can be performed at higher temperatures and pressures,
if desired. Small increases in temperatures and pressures were not found
to yield results essentially different from those obtained by cooking at
atmospheric pressure and boiling temperature.
The length of time of cooking is dependent upon the end product desired.
For an end product such as a scrambled egg analog, the length of time of
cooking is the minimum amount possible, e.g., about 0.5-1 minute. More
specifically, the procedure for preparing a scrambled egg analog comprises
bringing the mixture of curds and whey up to boiling temperature
(100.degree. C./212.degree. F.), while breaking the mixture of curds and
whey during a portion of that time, and then, when the boiling temperature
is reached, immediately cooling the mixture of curds and whey to below
boiling temperature. Cooling is carried out so that the mixture of curds
and whey remains at boiling temperature, about 100.degree. C., for less
than a minute, typically about 0.5 minutes. This produces a curd having an
irregular shape, an average size, in the curd largest dimension, of about
one to two inches, and a hardness less than about 6 kg., as determined on
an Instrom Universal Testing Machine, preferably in the range of about 1.5
to about 5 kg.
Rapid cooling can be carried out in a number of ways. For instance, cold
water can be introduced into the bottom of the cooking vessel displacing
whey from the vessel, and cooling the curds. Also, cooling can be carried
out by use of a heat exchanger.
For an end product like a cooked ground meat analog, the length of time of
cooking is longer. The procedure for preparing a cooked ground meat analog
comprises maintaining the mixture of curds and whey at boiling temperature
(100.degree. C./212.degree. F.) for a period of time sufficient to further
shrink and harden the curds. The criteria for the cooking time used is the
size of the curd desired and the hardness of the curd. Generally, the time
of cooking for a meat analog will be about 5-15 minutes to obtain a curd
having a size, in the curd largest dimension, in the range of about 1/16
to about 1/4 inch, and a hardness in the range of about 25 to 60 kg., as
determined on an Instrom Universal Testing Machine, preferably in the
range of about 30 to about 50 kg. In contrast to preparing an egg analog,
agitation of the curds and whey preferably is maintained during cooking,
in the preparation of a cooked ground meat analog. The agitation can be
carried out in the same manner employed for breaking the curds.
In the preparation of a meat analog, a defoaming agent, such as vegetable
oil, mixed with calcium carbonate, can be added to the slurry during the
cooking step, but this is not necessary. Normally, the agitation alone
will prevent excessive frothing of the whey.
Following cooking, the supernatant liquid (whey) from the boiling step is
poured off. The pieces of curd are then quickly rinsed, for instance in
tap water, to rapidly cool the pieces. The cooling is necessary to set the
curd protein and prevent aggregation of the curds. The cooling should be
sufficient to bring the curds to a temperature well below boiling
temperature.
The pieces of curd can then be further flavored and colored if desired.
Flavoring and further coloring at this point may not be desired in
connection with a cooked end product such as a scrambled egg analog,
wherein sufficient flavoring and coloring can be infused into the curds by
the addition of water soluble flavorants and colorants to the soymilk.
However, further flavoring and coloring may be desired in connection with
a cooked meat analog, particularly for infusing such non-water soluble
flavorants and colorants into the curds as herbs and spices. This further
flavoring and coloring can be carried out by further cooking the curds in
a flavoring mixture, such as a marinade, for a short period of time.
Further cooking does not affect the organoleptic properties of the curds,
or cause curd aggregation, as the curd protein is fully set at this point,
but it simply infuses the curds with the desired flavorants.
Alternatively, the curds separated from the whey can be vacuum tumbled in
a marinade to infuse color and flavor into the beads of curd. Normally,
the infusion of flavor and colorant, if needed, into the curds, by either
further cooking, or vacuum tumbling, is carried out subsequent to cooling
the curds in tap water.
At this point, depending upon the end product desired and particular
process parameters used, the pieces of curd are either a ready-to-eat
product, requiring only warming for product satisfaction, or can be
further processed. For instance, the pieces of curd can be used, as is, in
a simulated ground meat containing product such as chili. The process
parameters are controlled to prepare small beads of curd having as
indicated above, an average particle diameter of about 1/16 inch to about
1/4 inch, and a hardness, chewiness, size and shape resembling ground
meat. Appropriately colored and flavored, the beads of curd closely
resemble cooked, ground hamburger meat. The beads are simply mixed with
other ingredients of the chili or analog product, and eaten as is. The
only additional process step required, following flavor and color
infusion, is to treat the curds for curd preservation. This can be carried
out by such processes as refrigerating the curds at about 3.degree. C.
(38.degree. F.), freezing the curds, vacuum packing the curds, and
canning.
Alternatively, the pieces of curd can be further processed by pressing the
pieces into a patty, to simulate a cooked hamburger patty. Forming the
patty is carried out in patty press of conventional design. The process
parameters, coloring and flavoring used are essentially the same as the
process parameters, coloring and flavoring used to prepare a cooked ground
meat analog for addition to a product such as chili. However, it is
necessary for the formed curds to adhere to each other, similar to ground
meat in a patty. This can be accomplished by adding a binding amount of a
binder, such as a vegetable gum, to the curds prior to forming the patty.
This can be after water rinsing the curds and/or after refrigerating the
curds. One suitable vegetable gum is "Manugel GHB" (sodium alginate).
"Manugel" is a trademark of the Kelco Co. Alternatively, the curds can be
blended with a binding but small amount of hot curds which have not been
rinsed and cooled and thus are still sticky. The amount of hot curds used
is not critical. A critical aspect of the present invention is preparing a
formed patty which has differentiated curds, similar to the differentiated
ground meat in a hamburger patty. The amount of hot curds should be
sufficient to obtain patty adhesion but less than that which causes a loss
of curd differentiation. A volume percent in the range of about 15% to
50%, based on the volume of cooled curds, typically is used. A preferred
range is about 15%-20%. Following formation of the patty, the patty can
then be refrigerated, at about 3.degree. C. (38.degree. F.), or frozen, as
with the ground meat analog.
Another ready-to-eat product within the scope of the present invention is a
scrambled egg analog. In the preparation of this analog, no further steps,
other than refrigeration, freezing, vacuum packing, canning, or other
preservation step, are required following rinsing. The process parameters
are varied, as indicated above, to produce irregular curds having a larger
particle size than a ground meat analog, for instance about 1-2 inches
average particle diameter. However, the cooking and rinsing steps are
carried out so that the curds are still small and distinct non-sticky
pieces as in a scrambled egg, in contrast to a pressed tofu product in
which the curds lose their identity. Advantageously, by cooking the curds
for a shorter period of time, e.g., 0.5 minutes, the curds are less hard
than the smaller curds cooked for a longer period of time. More
specifically, the curds have organoleptic properties, e.g., hardness and
springiness, more closely resembling cooked scrambled eggs, which is much
softer than cooked ground meat.
The following Examples 1 and 2 illustrate the preparation of a ground meat
analog in accordance with the present invention. Example 3 illustrates the
preparation of a scrambled egg analog. In the following Examples, each of
the products was tested for organoleptic properties on an Instrom
Universal Testing Machine. Three properties were selected as best
illustrating the meat analog of the present invention, hardness (in kg) of
the curd, springiness (in mm), and chewiness. The properties obtained to
illustrate the scrambled egg analog were hardness (in kg), brittleness (in
kg), cohesivenes, springiness (in mm), and gumminess (in kg). These
properties are described in the text "Food Texture and Viscosity: Concept
and Measurement", by Malcolm C. Bourne, Academic Press, 1982, pages
114-117. These pages of this text are incorporated herein by reference.
Comparative tests and analyses were also carried out on pieces of a
Mcdonald's hamburger, a Mcdonald's scrambled egg, pieces of egg of a
McDonald's Egg McMuffin, and pieces of a conventional tofu cake. The tofu
cake was made following the procedures set forth in Chapter 5, page 115 of
"Tofu and Soymilk Production", William Shurtleff and Akiko Aoyagi,
published by New-Age Foods Study Center, copyright 1979, incorporated by
reference herein. The results of the tests are given in the Table 1 at the
end of the Examples 1 and 2, and in Table 2, at the end of Example 3. In
accordance with standard meat analysis procedures, all samples were tested
at room temperature. Frozen pieces were thawed prior to testing.
In the following Tables, the first value given for each Example is a mean
value obtained for a plurality of samples. The second value given is the
standard deviation which was obtained.
EXAMPLE 1
This Example illustrates the preparation of a cooked ground meat analog,
such as would be used in a meat patty, or in a food such as chili.
Twenty-five pounds of soybeans were soaked for 8 hours in water at
27.degree. C. (80.degree. F.). The beans were then ground with 28 gallons
of water. The resulting slurry was heated to 100.degree. C. (212.degree.
F.) in a steam injected cooker and the soymilk was extracted. To 14
gallons of the soymilk thus obtained, 0.100 lb of Caramel Color 602 (D. D.
Williamson & Co., Inc.) was added. After addition of color, 0.280 lb
anhydrous CaSO.sub.4 suspended in one half gallon water was added to
coagulate the soymilk. Coagulation was carried out in a steam jacketed
curding vessel having a single motion mixer. The temperature of the
soymilk at the time of CaSO.sub.4 addition was 71.degree. C. (160.degree.
F.). After one minute the tofu curds were broken up by stirring using the
mixer. The mixture of curds and whey was cooked (boiled) in the curding
vessel, for ten (10) minutes. Agitation was continued during cooking. The
curds were rapidly rinsed and drained in a colander for 15 minutes at room
temperature. The curds had a size, in their largest dimension, of about
1/16-1/4 inch.
EXAMPLE 2
This Example illustrates the preparation of a cooked, ground meat analog,
similar to the analog of Example 1, but frozen. Whereas all of the end
products of the present invention can be frozen, it has been found that
freezing may be advantageously employed with a ground meat analog or
patty. This is because freezing causes the curds to become even meatier,
or more sponge-like. This is due to the water in the curds turning to ice
with the proteins and other solids forming a lacy network around the ice
crystals. This permanently alters the physical characteristics of the
product, making a harder product. Twenty-five pounds of soybeans were
soaked for 8 hours in water at 27.degree. C. (80.degree. F.). The beans
were then ground with 28 gallons of water. The resulting slurry was heated
to 100.degree. C. (212.degree. F.) as in Example 1 and the soymilk was
extracted. When the soymilk had cooled to 71.degree. C. (160.degree. F.),
a suspension of 0.140 lb glucono delta-lactone in one gallon of cold water
was added to 13 gallons of the soymilk. An additional 0.144 lb of glucono
delta-lactone powder was added to the soymilk, forming tofu curds. The
coagulation was carried out in a steam jacketed curding vessel having a
single motion mixer. The curds were broken by stirring after one minute.
The mixture of curds and whey was boiled for ten minutes, in the curding
vessel. The curds were then rinsed and cooled as in Example 1, and frozen.
TABLE 1
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Hardness Springiness
Sample kg mm Chewiness
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Example 1 35.667 9.000 190.674
1.155 7.810 --
Example 2 42.800 4.000 118.984
6.760 -- --
Mcdonald 43.000 3.000 84.336
Hamburger 5.798 -- --
Tofu 4.650 2.000 5.162
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The data of Table 1 shows that the analog of the present invention more
closely resembled cooked hamburger meat, particularly with respect to
hardness, than did tofu.
EXAMPLE 3
This Example illustrates the preparation of a scrambled egg analog.
Twenty-five pounds of soybeans were soaked for 8 hours in water at
27.degree. C. (80.degree. F.). The beans were then ground with 28 gallons
of water. The resulting slurry was heated to 100.degree. C. (212.degree.
F.) in a pressure cooker and the soymilk was extracted. Fourteen gallons
of the soymilk were colored by addition of 0.050 lb of turmeric powder.
Then 0.285 lb anhydrous CaSO.sub.4 dispersed in one-half gallon of cold
water wa added to the soymilk to coagulate the soymilk. After three
minutes the tofu curds were broken by stirring. The mixture of the curds
and whey was brought to a full boil, then immediately cooled with tap
water, so that the cooking time was about 0.5 minutes, and drained. A
first batch, batch 1, after cooling, was refrigerated. A second batch,
batch 2, after cooling, was frozen. The test results are given in the
following Table 2. The curds had a particle size in the curd largest
dimension of about one to two inches. The curds were tested as in Examples
1 and 2, and compared with pieces of a McDonald's scrambled egg, and egg
pieces of a McDonald's Egg McMuffin.
TABLE 2
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Hard- Brittle- Springi-
Gummi-
ness ness Cohesive-
ness ness
Sample kg kg ness mm kg
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Example 3
3.033 2.467 0.688 9.667 2.084
Batch #1 0.208 0.275 0.023 0.577 0.098
Example 3
4.367 3.633 0.583 11.33 2.555
Batch #2 0.635 0.666 0.029 0.577 0.493
McDonald's
1.493 1.164 0.818 7.571 1.224
Scrambled
8.485 0.372 0.053 0.976 0.370
Egg
McDonald's
4.600 3.875 0.641 9.000 2.935
Egg 0.566 0.460 0.037 0.000 0.191
McMuffin
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From the above Tables, it will be apparent that analog products are
obtained, by the present invention, having organoleptic properties which
more closely resemble cooked food products, such as a hamburger piece or
scrambled egg piece, than does tofu. In Table 1, average data was obtained
for the products of the present invention, either frozen or unfrozen,
closer to a cooked ground meat piece, than tofu. In each of the
characteristics measured in Table 2, the scrambled egg analog, either
frozen or unfrozen, gave values closely resembling those of a McDonald's
scrambled egg or Egg McMuffin.
Advantages of the present invention should be apparent. Primarily, the
process of the present invention provides a cost effective method for
producing a cooked food analog, using a minimum number of process steps. A
variety of food analog products which have organoleptic properties closely
resembling those of the products simulated by the analog products, can be
obtained. By varying relatively few parameters of the process, a wide
range of organoleptic properties can be obtained, for instance ranging
from those of a soft, relatively large curd resembling a scrambled egg, to
those of a harder relatively small curd resembling cooked ground meat. The
same procedures and apparatus can in essence be employed for all products,
reducing production costs. In addition, economies of production are
achieved, in the present invention, by the elimination of steps normally
required for making conventional tofu products.
From the above description of the invention, those skilled in the art will
perceive improvements, changes and modifications. Such improvements,
changes and modifications within the skill of the art are intended to be
covered by the appended claims.
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